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Mini Frittatas

These delightful mini frittatas are an effortless and quick option for breakfast, brunch, or an appetizer. Made with eggs, milk, ham, Parmesan, and fresh parsley, they're baked in mini muffin tins until golden and set. They offer a versatile and healthy bite-sized treat, perfect for serving a crowd or meal prepping.
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Breakfast
Cuisine Italian
Calories 1437.8 kcal

Equipment

  • 2 Mini Muffin Tins Each with 24 cups
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Oven

Ingredients
  

Main

  • Nonstick vegetable oil cooking spray
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham chopped
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Notes

Ensure you don't over-whisk the egg mixture; just blend until combined to maintain a tender texture. When filling the muffin cups, avoid overfilling as the frittatas will puff up during baking. They are ready when just set in the center and slightly golden, indicating they are cooked through but still moist. A slight jiggle is acceptable. To enhance flavor, consider adding a pinch of nutmeg to the egg mixture, or a touch of finely minced chives along with the parsley for a brighter aroma. For varied texture, lightly sauté the ham before adding it.